Chicken Satay Soup

chicken-satay-soup14

A few days a week, I take my laptop and set up shop at the coffee shop down the road. Grounded Coffee has the best soup. Soup is my favorite thing to eat, and their soup never disappoints. They have the normal kinds like chicken noodle, tortilla, and corn chowder. But every now and again they have Chicken Peanut Soup. I almost didn’t order it the first time I saw it on the menu, it sounded weird. But I am so glad that I did. It reminds of Chicken Satay in soup form.

My version of this soup is based off of my favorite chicken satay recipe, so I am calling it Chicken Satay Soup. I am thrilled with how this recipe turned out. It exceeded my expectations, and Wes declared it the “best soup ever made”. This soup is hearty, sweet, spicy, and tart all at the same time. I’ve made it twice in a week.

Do not let the size of the ingredient list turn you off. It is mostly spices and a few cans that you need to open. No sweat. I had my food processor out for another recipe while I was making this so I let it do the dirty work with the onions, garlic, and ginger.

This is the type of recipe that you need to taste as you go to check for seasoning. I did not add any salt or pepper because there is a lot of soy sauce in there. But at the end, I took a taste and needed to add a little more acid and a splash more soy sauce. You are looking for a balance between tart, salty, spicy, and sweet.

chicken satay soup recipe

1 Tablespoon oil
1 onion, chopped
3 cloves garlic, chopped
1 Tablespoon ginger, minced
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon curry powder
1 teaspoon turmeric
1/2 teaspoon red pepper flakes
1 (16 oz.) can diced tomatoes
3 carrots, peeled and cubed
1 sweet potato, peeled and cubed
1 quart chicken stock
1 cup peanut butter
1 can coconut milk
2 Tablespoons sesame oil
3/4 cup brown sugar
3/4 cup soy sauce
4 Tablespoons sherry
2 cups shredded chicken breast
3 Tablespoons fresh lime juice
1/2 cup cilantro, chopped

chicken satay soup recipe

Heat a large Dutch oven over medium high heat, add oil. Add onions, garlic, and ginger. Cook until translucent.

spice mix

How beautiful are these spices? They smell even better.

chicken satay soup recipe

Add the spices and cook for another minute.

chicken satay soup recipe

Add the canned tomatoes, carrots, and sweet potato.

chicken satay soup recipe

Pour in chicken stock and bring to a bubble.

chicken satay soup recipe

Reduce heat and simmer for 45 minutes, or until sweet potatoes are soft.

chicken satay soup recipe

Add peanut butter, coconut milk, sesame oil, brown sugar, soy sauce and sherry. Puree until smooth. I use an immersion blender, but you could use a regular blender or food processor.

chicken satay soup recipe

Add the shredded chicken.

chicken satay soup recipe

Add lime juice and cilantro. Taste for seasoning.

chicken satay soup recipe

Chicken Satay Soup

Chicken Satay Soup

Chicken Satay Soup - Everything you love about chicken satay in soup form. No stick needed.

Ingredients

  • 1 Tablespoon oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 Tablespoon ginger, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon red pepper flakes
  • 1 (16 oz.) can diced tomatoes
  • 3 carrots, peeled and cubed
  • 1 sweet potato, peeled and cubed
  • 1 quart chicken stock
  • 1 cup peanut butter
  • 1 can coconut milk
  • 2 Tablespoons sesame oil
  • 3/4 cup brown sugar
  • 3/4 cup soy sauce
  • 4 Tablespoons sherry
  • 2 cups shredded chicken breast
  • 3 Tablespoons fresh lime juice
  • 1/2 cup cilantro, chopped

Instructions

  1. Heat a large Dutch oven over medium high heat, add oil. Add onions, garlic, and ginger. Cook until translucent. Add the spices and cook for another minute. Add the canned tomatoes, carrots, and sweet potato.
  2. Pour in chicken stock and bring to a bubble. Reduce heat and simmer for 45 minutes, or until sweet potatoes are soft. Add peanut butter, coconut milk, sesame oil, brown sugar, soy sauce and sherry. Puree until smooth. I use an immersion blender, but you could use a regular blender or food processor.
  3. Add the shredded chicken. Add lime juice and cilantro. Taste for seasoning.
  4. Garnish with chopped peanuts and cilantro.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g
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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 42 Comments

  1. Denise | TLT

    I usually take my laptop to a cafe as well, but haven’t found a place with amazing soups like this beauty. Love the addition of coconut milk, because that always makes the most creamiest soup. Gonna try this for sure. Thanks Bree!

    1. bakedbree

      You are so welcome!

  2. Amanda

    This looks and sounds so good!!

    1. bakedbree

      It is! I promise. I have made it twice already in the last week.

  3. Tedi

    Hi! This looks fantastic! One question though — do you have a sub for sherry? Or would the soup not be as good if it was left out? Just because I don’t want to buy sherry as I would hardly ever use it.

    Thanks!

    1. bakedbree

      I don’t really have a sub for sherry. I think you could leave it out, but it is one of my favorite ingredients. I use it all the time. You can buy a really inexpensive one for $3 at the store.

      1. Tedi

        Oh, wonderful! Thanks!

  4. Mary

    I want this NOW!

    1. bakedbree

      Me. Too!

  5. Jennifer Miller

    Do you really use 3/4 cup of soy sauce? I would love to make this but worty about sodium.

    1. bakedbree

      Yes, I really do. It is a lot of soup, so it really isn’t that much overall.

      1. Jennifer Miller

        Just made it and it is delicious!

  6. Vaishali

    Oh, Bree, this looks so yum! One of the most goodlooking soups I’ve seen, I bet it terrific too, I so love love love Satay sauce.

    1. bakedbree

      Thank you! This soup is my absolute favorite these days. I hope you love it too.

  7. Greg

    I’m still at work and droooooooling. This sounds so good. I’m going home to cook this. We love your lasagna soup and if this is better than that……..that’s scary.

    1. bakedbree

      It very well may be. I love this soup. It actually tastes better the next day. 🙂

  8. jenn von Ebers

    That sounds amazing Bree! I’m totally going to try this!

  9. julia

    Hi, I’m a student at Boston University and we are developing a new cookware and would like to listen to some opinions from our potential consumers. I would be greatly grateful if you could take a few minutes to help our team fill out this survey! Thank you!
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    PS. The soup looks delicious!

  10. Ashley Bee @ Quarter Life Crisis Cuisine

    This looks incredible and full of flavor! I’m always looking for new soup ideas, so this is totally going in the docket 🙂

    1. bakedbree

      Thank you! This soup has been the best thing that I have made in a long time. It is different and not expected.

  11. Vicki

    I made this soup last night! Yep, I can see making this on a weekly basis! Made a side of rice as well so my husband could fulfill his starch craving.

    1. bakedbree

      Yeah! The rice is a good idea.

  12. Lauren

    All those flavors together sound just amazing! Beautiful pics too!

    1. bakedbree

      Thank you Lauren!

  13. Eileen

    We made this last night & had it for lunch today. It’s quite delicious!! I did not have a sweet potato but used a couple of yukon gold potatoes that I had on hand. Great with naan bread on the side! Thank you for a sharing this recipe!!

    1. bakedbree

      I am so glad that you liked it too!

  14. Carrie

    This looks and sounds amazing. I think my mouth started watering while reading this post 🙂

  15. Maeve

    I’ve been thinking about this soup all weekend. Don’t care that I had already done the week’s menu planning and shopping – we’re having this soup this week. Now I’ve just drooled all over the keyboard again!

    1. bakedbree

      Love it!

  16. David

    I made the soup and I must say that it was excellent. That said I do have a couple questions before I make it again. What type of Soya Sauce do you use as there is a huge difference between Chinese and Japanese Soya Sauces… and if you use light or dark varieties. The other question is in regards to the type of chili powder; are you using North American Chili Powder… or East Indian Chili Powder which is significantly hotter.

    1. bakedbree

      I use Chinese. (I think so anyway. Kikkoman?) And North American chili powder. I’m so glad that you liked it soup, I LOVE it!

  17. Katie Evans

    Chicken satay is one of my favorite things to get when we go out to Thai food! I can’t wait to try your recipe! From my post yesterday, I obviously love peanut butter sauces too

    1. bakedbree

      I hope you like it, I love this soup.

  18. Tim tam

    What kind of curry powder . I usually make my own .

    1. bakedbree

      The regular kind you buy at the store. It is yellow, madras maybe? It just says curry powder on the label.

  19. Aren

    Thanks for the recipe! I made this for our church’s annual Soup Fest last week and won First Prize! 🙂

    1. bakedbree

      Wow! I’m so glad. I love this soup. It’s different and everyone loves it. I’ve never made it and not had someone ask for the recipe.

  20. Jessica

    Just a quick tip to everyone making this soup. An super easy way to shred chicken fast without even touching it, is by using a handheld cake beater! Sounds messy but it isn’t and it works in a minute! I’m making this soup right now and man does it smell delicious! Thanks for the recipe!

  21. Trevor Cunningham

    Wondering how to add a bite of spice to this?

    1. bakedbree

      Maybe some red chiles or cayenne? Siracha would work too.

  22. Cindy

    What is the yield for this recipe?

    1. bakedbree

      About 6?

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